Slow-Cooker Pot Roast with Root Vegetables and Red Wine

Slow-Cooker Pot Roast with Root Vegetables and Red Wine
Photo by Andrew Hugh Purcell

Ingredients

  • 1 3-½-lb. boneless beef chuck roast
  • 2 tsp. kosher salt
  • 2 Tbs. unsalted butter
  • 1-1⁄2 cups finely chopped Spanish onions
  • 1⁄4 cup all-purpose flour
  • 10 grinds black pepper
  • 1⁄4 cup plus 1 Tbs. tomato paste
  • + 12 more ingredients
    • 1 cup red wine, such as Pinot Noir
    • 1⁄4 cup low-sodium chicken stock
    • 1 Tbs. honey
    • 4 sprigs fresh rosemary, tied together with kitchen twine
    • 3⁄4 cup fresh-squeezed, strained orange juice
    • 3⁄4 cup finely chopped celery
    • 3⁄4 cup peeled and finely chopped parsnips
    • 3⁄4 cup peeled and finely chopped carrots
    • 1 14-oz. can whole peeled tomatoes, with juice
    • 1 tsp. dried sage
    • 3 Tbs. minced garlic
    • cooked polenta, for serving

With a wooden spoon, mix together 1⁄4 cup of the orange juice, 2 Tbs. garlic, 1 Tbs. tomato paste, and the sage. Add the meat and coat it all over with the marinade. Sprinkle evenly on all sides with the salt and pepper. Meanwhile, heat the butter in a 10-inch, heavy sauté pan over medium-high h...

View full recipe at Fine Cooking

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